Apple Cinnamon Monkey Bread
A cozy pull-apart monkey bread made with biscuit dough, cinnamon sugar, tender apples, and a buttery brown sugar glaze.
Equipment
- 1 Bundt pan well greased
- 2 mixing bowls
- 1 knife for dicing apples and cutting biscuits
- 1 Cutting board
- 1 Whisk
Ingredients
For the monkey bread
- 2 cans refrigerated biscuit dough 16.3 ounces each
- 2 medium apples peeled, cored, and diced small
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
For the glaze
- 3/4 cup brown sugar packed
- 3/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F. Generously grease a bundt pan, including the center tube and creases.
- Peel, core, and dice the apples into small pieces. Set aside.
- In a medium bowl, stir together the granulated sugar and cinnamon.
- Cut each biscuit into quarters and toss the pieces in the cinnamon sugar until coated.
- Layer half of the coated biscuit pieces into the prepared bundt pan, then scatter half of the diced apples over the dough.
- Add the remaining biscuit pieces and top with the rest of the apples.
- In a small bowl, whisk together the melted butter, brown sugar, vanilla extract, and salt until combined. Pour evenly over the dough and apples.
- Bake for 35 to 40 minutes, until deeply golden brown and the center is set. Loosely tent with foil near the end if the top browns too quickly.
- Cool in the pan for 10 minutes.
- Invert onto a serving plate, let the pan rest briefly, then lift it away. Serve warm.
Notes
Grease the pan very well for easy release. Firm apples such as Granny Smith or Honeycrisp work best. For the best texture, serve warm the day it is baked. Refrigerate leftovers up to 3 days and reheat gently.